Tuna with Black Sesame and Pupunha, Honey, and Ginger

Name: Tuna with Black Sesame and Pupunha, Honey, and Ginger
Yield: 4
Ingredients: 400 g of tuna loin cut into 4 portions; 50 ml of canola oil; Salt and black pepper to taste; Black sesame seeds; Canola oil; Sautéed pupunha; 60 ml of canola oil; 3 cloves of garlic minced; 300 g of pupunha palm hearts sliced; 100 g of shiitake mushrooms sliced into strips; 100 g of shimeji mushrooms sliced into strips; 10 ml of lemon juice; Salt and black pepper to taste; Honey and ginger sauce; 170 ml of lemon juice; 200 ml of honey; 300 ml of olive oil; 200 g of grated ginger with skin; Chopped chives

1
400 g of tuna loin cut into 4 portions
2
50 ml of canola oil
3
Salt and black pepper to taste
4
Black sesame seeds
5
Canola oil
6
Sautéed pupunha
7
60 ml of canola oil
8
3 cloves of garlic minced
9
300 g of pupunha palm hearts sliced
10
100 g of shiitake mushrooms sliced into strips
11
100 g of shimeji mushrooms sliced into strips
12
10 ml of lemon juice
13
Salt and black pepper to taste
14
Honey and ginger sauce
15
170 ml of lemon juice
16
200 ml of honey
17
300 ml of olive oil
18
200 g of grated ginger with skin
19
Chopped chives

Ingredients

1
400 g of tuna loin cut into 4 portions
2
50 ml of canola oil
3
Salt and black pepper to taste
4
Black sesame seeds
5
Canola oil
6
Sautéed pupunha
7
60 ml of canola oil
8
3 cloves of garlic minced
9
300 g of pupunha palm hearts sliced
10
100 g of shiitake mushrooms sliced into strips
11
100 g of shimeji mushrooms sliced into strips
12
10 ml of lemon juice
13
Salt and black pepper to taste
14
Honey and ginger sauce
15
170 ml of lemon juice
16
200 ml of honey
17
300 ml of olive oil
18
200 g of grated ginger with skin
19
Chopped chives

Directions

1
Start by preparing the sauce, mixing lemon juice and honey
2
Add canola oil gradually, emulsifying with a wire whisk
3
Squeeze fresh ginger through a fine-mesh sieve, removing as much liquid as possible
4
Add the squeezed ginger to the mixture, whipping until well combined
5
Add chopped chives and reserve
6
In a skillet, heat canola oil, sauté garlic, and add palm hearts
7
When they're nicely browned, add mushrooms, sautéing until tender
8
Be gentle not to break them
9
Season with salt, black pepper, and lemon juice, then finish with the honey and ginger sauce
10
Clean the tuna and cut into medallions
11
Season with salt and black pepper
12
Pass one side of the fish through sesame seeds to form a crust
13
In a non-stick skillet over medium heat, add a generous amount of oil and cook the tuna, first on the side coated with sesame seeds
14
Then flip and cook for another minute
15
Be careful not to overcook: the tuna should be rare inside, warm outside
16
Assembly: using an 17 cm ring mold, place sautéed pupunha in the center of the plate and top with grilled tuna
17
Finish with honey and ginger sauce
18
Serves 4.